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Cooking Bánh Xèo on Induction

For Celebrity Chef Tú David Phu, bánh xèo, or the Vietnamese crepe, is a dish that evokes memories of family gatherings, where his aunts perfected the art of cooking golden and crispy crepes filled with shrimp and pork belly. The secret to making bánh xèo? Chef Tú said it best, “[it] isn’t about high heat it’s about precision.” Watch as this top chef alumnus shares his recipe for making this delicious dish on an induction stovetop – it might just become a highlight at your upcoming holiday gathering! 

Preparation: 

Soften mung beans by soaking them in warm water for approximately 30 minutes. While they soak, prepare the batter. 

Mix the Crepe Batter 

Whisk the following ingredients together in a bowl to create a consistency slightly runnier than pancake batter: 

  • 2 Parts All Purpose Flour 
  • 1 Part Rice Flour 
  • Pinch of Turmeric 
  • Pinch of Salt 
  • Splash of Light Beer 
  • Splash of Coconut Milk

Fry the Filling 

On the hot pan, fry the following ingredients: 

  • Shrimp 
  • Onion 
  • Garlic 
  • Pork Belly 
  • When you notice caramelization, add the pre-soaked mung beans 

Finalize the Bánh Xèo

  • Once the filling is crispy, add the batter 
  • Incorporate bean sprouts
  • Remove the crepe from pan when the edges start to brown 

Plating

Finish with garnishes including mint, cilantro, and Vietnamese perilla. Top with fish sauce. 

Do you want to learn more about induction cooking? Keep learning with Chef Tú. 

Are you a Santa Clara County resident? Check out these resources to get started.